Lemon Chicken Romano (Printable)
Golden cheese-crusted chicken in bright lemon sauce
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - Salt and freshly ground black pepper, to taste
→ Breading Station
03 - 1/2 cup all-purpose flour
04 - 2 large eggs
05 - 2 tbsp whole milk
06 - 3/4 cup grated Romano cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 cup Italian-style breadcrumbs
→ Lemon Pan Sauce
09 - 2 tbsp unsalted butter
10 - 3 tbsp extra-virgin olive oil
11 - 2 cloves garlic, minced
12 - 1 cup low-sodium chicken broth
13 - Zest and juice of 1 large lemon
14 - 2 tbsp fresh parsley, chopped
15 - Lemon slices, for garnish
# Steps:
01 - Pat the chicken breasts dry with paper towels. Place each breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides generously with salt and freshly ground black pepper.
02 - Arrange three shallow dishes: the first with flour, the second with eggs beaten together with milk, and the third with Romano cheese, Parmesan cheese, and breadcrumbs combined thoroughly.
03 - Dredge each seasoned chicken breast through the flour, shaking off excess. Dip into the egg wash, allowing any drips to fall away. Press firmly into the cheese-breadcrumb mixture, ensuring an even, adherent coating on all sides.
04 - Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken into the pan and cook for 4 to 5 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. Work in batches to avoid overcrowding, adding additional oil between batches as needed. Transfer finished cutlets to a warmed plate and tent loosely with foil.
05 - Reduce the heat to medium and add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the same skillet. Sauté the minced garlic for about 30 seconds until fragrant, being careful not to brown it. Pour in the chicken broth, lemon zest, and lemon juice. Simmer for 3 minutes, using a spatula to scrape up any browned bits from the bottom of the pan.
06 - Return the chicken cutlets to the skillet and spoon the sauce generously over each piece. Simmer together for 2 minutes to allow the flavors to meld. Garnish with chopped fresh parsley and lemon slices. Serve immediately while hot.
# Expert Advice:
01 -
- The double cheese crust is the kind of crunchy, savory shell that makes you forget this is a home cooked meal and not something from your favorite Italian spot.
- That lemon butter sauce comes together in the same pan, so you get all the flavor with almost no extra dishes to wash.
02 -
- Do not rush the pan frying by cranking up the heat, or the cheese coating will burn before the chicken cooks through.
- Letting the breaded cutlets rest for five minutes on a plate before frying helps the coating adhere better and reduces messy flakes in the pan.
03 -
- Use a meat mallet instead of a rolling pin for pounding because the flat surface creates an even thickness without tearing the meat.
- Always add the garlic to the pan after the butter is already melted and bubbling, because garlic goes from fragrant to bitter in seconds if the pan is too hot.